CN1182542A - Steamed and baked flour food added in potato - Google Patents
Steamed and baked flour food added in potato Download PDFInfo
- Publication number
- CN1182542A CN1182542A CN 96120683 CN96120683A CN1182542A CN 1182542 A CN1182542 A CN 1182542A CN 96120683 CN96120683 CN 96120683 CN 96120683 A CN96120683 A CN 96120683A CN 1182542 A CN1182542 A CN 1182542A
- Authority
- CN
- China
- Prior art keywords
- parts
- potato
- steamed bun
- steamed
- milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 12
- 235000013305 food Nutrition 0.000 title claims abstract description 12
- 244000061456 Solanum tuberosum Species 0.000 title claims description 21
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims description 21
- 241000209140 Triticum Species 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 12
- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 8
- 239000008267 milk Substances 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- 235000013601 eggs Nutrition 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000000463 material Substances 0.000 abstract description 2
- 230000002745 absorbent Effects 0.000 abstract 1
- 239000002250 absorbent Substances 0.000 abstract 1
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 238000003756 stirring Methods 0.000 description 5
- 238000003672 processing method Methods 0.000 description 2
- 239000011265 semifinished product Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
In 100 portions of wheat flour are added 20-50 portions of potato flour or 40-70 portions of mashed potato and auxiliary materials of sugar, egg and milk. Then it is made into steamed bun, baked sheet of steamed bun and cake etc. food. Said food features soft and spongy in mouth feeling, fine and smooth, easy digestable and absorbent and low cost.
Description
The present invention relates to food technology field, dose the wheaten food of scorching of potato specifically.
Potato is very extensive at the planting range of China, but for a long time, people are edible as vegetables with potato always, do not dose in staple food, thereby can not well utilize this resource.
The objective of the invention is to make it to replace partly wheat flour for potato seeks a new approach that utilizes.
Technical scheme of the present invention is: dose 20 parts～50 parts dehydrated potato powder in 100 portions of wheat flours, perhaps 40 parts～70 parts mashed potato, and auxiliary materials such as white sugar, egg, milk are processed into steaming, roasting wheaten food, do as steamed bun, cake, steamed bun etc.
The processing method of dehydrated potato powder is: potato clean _ is cut into slices _ dry _ pulverize _ sieve.The processing method of mashed potato is: potato clean _ is cooked _ remove the peel _ pulverize.
Trowel head, cake, eating mouth feel that the present invention produces are soft, and that steamed bun is done is crisp, tissue is fine and smooth, fragrant and sweet, are easy to more digest and assimilate than traditional trowel head, cake, and become table lower than traditional wheaten food, for the utilization of potato has increased a way.
Embodiment 1: steaming, toast bread, magnesium are done.
The parts by weight proportioning is: 100 parts of wheat flours, and 50 parts of 30 parts of dehydrated potato powders or mashed potatoes, 10 parts in milk, 5 parts of sugar, water is an amount of, egg a little (being coated with face).
The concrete practice: wheat flour with yeast powder or traditional method fermentation, is converted dietary alkali, milk, sugared water are mixed up pour in the dehydrated potato powder, manually stir or put into eggbeater and stir, make it to form pastel.The wheat dough and the above-mentioned pastel that ferment are knead, be divided into the semifinished product that is of moderate size, last stove baking, furnace temperature is about 240 ℃, and is promptly ripe about 5 minutes.Also can the steamed bun semifinished product be cooked with steamer.
Scorch ripe steamed bun, after the section, again through drying.
Embodiment 2: the baking cake.
The parts by weight proportioning is: 100 parts of wheat flours, 60 parts of 40 parts of dehydrated potato powders or mashed potatoes, 100 parts of sugar, 70 parts in egg, 5 parts in milk.
With sugar and egg liquid with artificial or put into eggbeater and stir 10 minutes after, add dehydrated potato powder or mashed potato and continue to stir 5 minutes, wheat flour, milk are put into, when treating even tissue, stop to stir.Pour in the mould and toast, 220 ℃～240 ℃ of furnace temperature, promptly ripe about 10 minutes.
Claims (3)
1, a kind of wheaten food of scorching of dosing potato, it contains wheat flour, it is characterized by: in parts by weight, in 100 portions of wheat flours, dose 20 parts～50 parts dehydrated potato powder or 40 parts～70 parts mashed potato.
2, a kind of wheaten food of scorching of dosing potato as claimed in claim 1 is characterized by, and scorches steamed bun, the parts by weight proportioning that steamed bun is done is 100 parts of wheat flours, 50 parts of 30 parts of dehydrated potato powders or mashed potatoes, 10 parts in milk, 5 parts of sugar, water is an amount of, egg a little.
3, a kind of wheaten food of scorching of dosing potato as claimed in claim 1 is characterized by, and the parts by weight proportioning of baking cake is 100 parts of wheat flours, 60 parts of 40 parts of dehydrated potato powders or mashed potatoes, 100 parts of sugar, 70 parts in egg, 5 parts in milk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96120683 CN1182542A (en) | 1996-11-20 | 1996-11-20 | Steamed and baked flour food added in potato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96120683 CN1182542A (en) | 1996-11-20 | 1996-11-20 | Steamed and baked flour food added in potato |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1182542A true CN1182542A (en) | 1998-05-27 |
Family
ID=5126506
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 96120683 Pending CN1182542A (en) | 1996-11-20 | 1996-11-20 | Steamed and baked flour food added in potato |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1182542A (en) |
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579084B (en) * | 2009-06-11 | 2011-10-26 | 陈义 | Portable instant dehydrated steamed bread and preparation method thereof |
| CN103798679A (en) * | 2012-11-16 | 2014-05-21 | 哈尔滨艾博雅食品科技开发有限公司 | Green tea potato powder |
| CN104256446A (en) * | 2014-10-12 | 2015-01-07 | 哈尔滨派特纳生物科技开发有限公司 | Preparation method of yoghourt potato dessert |
| CN104381395A (en) * | 2014-11-24 | 2015-03-04 | 中国农业科学院农产品加工研究所 | Potato cake and making method thereof |
| CN104381917A (en) * | 2014-10-12 | 2015-03-04 | 哈尔滨派特纳生物科技开发有限公司 | Aloe vera and potato dessert production method |
| CN104605261A (en) * | 2015-02-28 | 2015-05-13 | 崔子扬 | Nutritional healthy potato steam bun and preparation method thereof |
| CN104770452A (en) * | 2015-04-30 | 2015-07-15 | 天津桂发祥十八街麻花食品股份有限公司 | Potato staple food cake and making method thereof |
| CN104886502A (en) * | 2015-04-30 | 2015-09-09 | 山西薯宴食品有限公司 | Potato cake tailored flour for changing potatoes into staple food |
| CN105029187A (en) * | 2015-05-30 | 2015-11-11 | 韦秀学 | Cooked wheaten food with potatoes and preparation method of cooked wheaten food |
| CN105029186A (en) * | 2015-05-30 | 2015-11-11 | 韦秀学 | Potato closure surface steamed buns and preparation method thereof |
| CN105146320A (en) * | 2015-10-25 | 2015-12-16 | 贵州省生物技术研究所 | Colored potato steamed bun and making method thereof |
| CN106173926A (en) * | 2016-08-04 | 2016-12-07 | 民乐县丰源薯业有限责任公司 | A kind of Rhizoma Solani tuber osi fresh potato steamed bread and preparation method thereof |
| CN106173923A (en) * | 2016-07-14 | 2016-12-07 | 青海宏恩科技有限公司 | A kind of Rhizoma Solani tuber osi full mud process for preparing steamed buns |
| CN106234533A (en) * | 2016-08-24 | 2016-12-21 | 徐州工程学院 | A kind of strange taste potato cake and production technology thereof |
| CN106306677A (en) * | 2015-07-02 | 2017-01-11 | 河南工业大学 | Production method of blooming steamed potato buns |
| CN106418155A (en) * | 2016-10-08 | 2017-02-22 | 揭阳市港荣食品发展有限公司 | Steamed milk-flavor cakes and production method thereof |
| CN106666557A (en) * | 2015-11-11 | 2017-05-17 | 长春职业技术学院（长春市职业技术教育中心长春市财政学校） | Making method of pure potato flavored nutritious staple food |
| CN106665735A (en) * | 2015-11-11 | 2017-05-17 | 长春职业技术学院（长春市职业技术教育中心长春市财政学校） | Making method of milk-flavor potato staple food bread |
| CN110326646A (en) * | 2019-05-09 | 2019-10-15 | 甘肃省农业科学院农产品贮藏加工研究所 | A method of for improving roasting steamed bun curing speed and strengthening adjusting raw material and its application, the roasting steamed bun curing speed of raising of its nutrition |
-
1996
- 1996-11-20 CN CN 96120683 patent/CN1182542A/en active Pending
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579084B (en) * | 2009-06-11 | 2011-10-26 | 陈义 | Portable instant dehydrated steamed bread and preparation method thereof |
| CN103798679A (en) * | 2012-11-16 | 2014-05-21 | 哈尔滨艾博雅食品科技开发有限公司 | Green tea potato powder |
| CN104256446A (en) * | 2014-10-12 | 2015-01-07 | 哈尔滨派特纳生物科技开发有限公司 | Preparation method of yoghourt potato dessert |
| CN104381917A (en) * | 2014-10-12 | 2015-03-04 | 哈尔滨派特纳生物科技开发有限公司 | Aloe vera and potato dessert production method |
| CN104381395B (en) * | 2014-11-24 | 2016-05-11 | 中国农业科学院农产品加工研究所 | A kind of potato cake and preparation method thereof |
| CN104381395A (en) * | 2014-11-24 | 2015-03-04 | 中国农业科学院农产品加工研究所 | Potato cake and making method thereof |
| CN104605261A (en) * | 2015-02-28 | 2015-05-13 | 崔子扬 | Nutritional healthy potato steam bun and preparation method thereof |
| CN104770452A (en) * | 2015-04-30 | 2015-07-15 | 天津桂发祥十八街麻花食品股份有限公司 | Potato staple food cake and making method thereof |
| CN104886502A (en) * | 2015-04-30 | 2015-09-09 | 山西薯宴食品有限公司 | Potato cake tailored flour for changing potatoes into staple food |
| CN105029187A (en) * | 2015-05-30 | 2015-11-11 | 韦秀学 | Cooked wheaten food with potatoes and preparation method of cooked wheaten food |
| CN105029186A (en) * | 2015-05-30 | 2015-11-11 | 韦秀学 | Potato closure surface steamed buns and preparation method thereof |
| CN106306677A (en) * | 2015-07-02 | 2017-01-11 | 河南工业大学 | Production method of blooming steamed potato buns |
| CN105146320A (en) * | 2015-10-25 | 2015-12-16 | 贵州省生物技术研究所 | Colored potato steamed bun and making method thereof |
| CN106666557A (en) * | 2015-11-11 | 2017-05-17 | 长春职业技术学院（长春市职业技术教育中心长春市财政学校） | Making method of pure potato flavored nutritious staple food |
| CN106665735A (en) * | 2015-11-11 | 2017-05-17 | 长春职业技术学院（长春市职业技术教育中心长春市财政学校） | Making method of milk-flavor potato staple food bread |
| CN106173923A (en) * | 2016-07-14 | 2016-12-07 | 青海宏恩科技有限公司 | A kind of Rhizoma Solani tuber osi full mud process for preparing steamed buns |
| CN106173926A (en) * | 2016-08-04 | 2016-12-07 | 民乐县丰源薯业有限责任公司 | A kind of Rhizoma Solani tuber osi fresh potato steamed bread and preparation method thereof |
| CN106234533A (en) * | 2016-08-24 | 2016-12-21 | 徐州工程学院 | A kind of strange taste potato cake and production technology thereof |
| CN106418155A (en) * | 2016-10-08 | 2017-02-22 | 揭阳市港荣食品发展有限公司 | Steamed milk-flavor cakes and production method thereof |
| CN110326646A (en) * | 2019-05-09 | 2019-10-15 | 甘肃省农业科学院农产品贮藏加工研究所 | A method of for improving roasting steamed bun curing speed and strengthening adjusting raw material and its application, the roasting steamed bun curing speed of raising of its nutrition |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |